Description
These No Bake Blueberry Cheesecake Bars are a creamy, vegan delight featuring a crunchy ginger nut biscuit crust, a smooth cashew-based cream cheese filling, and a luscious blueberry curd topping. Perfect for a refreshing dessert that requires no oven, these bars set in the fridge and are great for make-ahead occasions.
Ingredients
Scale
Crust
- 140 g ginger nut or digestive biscuits (vegan graham crackers, see note 1 for gluten-free option)
- ½ teaspoon sea salt
- 45 g vegan butter (block-style)
Filling
- 150 g cashews (soaked, see note 2)
- 200 g vegan cream cheese
- 80 g vegan Greek-style yogurt or vegan Skyr (see note 3)
- 30 g coconut oil
- 2 tablespoons agave syrup or maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon ground cinnamon
Topping
- 1 batch blueberry curd (prepared up to 2 days ahead)
Instructions
- Prepare: Make the blueberry curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews according to the recipe notes. Line the base and sides of a 9″ loaf pan with parchment paper to prevent sticking.
- Make the crust: Add the ginger nut or digestive biscuits and sea salt to a food processor and blitz until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed between fingers.
- Press the crust: Transfer the crust mixture into the prepared pan and press it firmly down and evenly to form a compact base. Use your fingers or a spoon to smooth it out, then refrigerate to set while making the filling.
- Prepare the filling: Add soaked cashews, vegan cream cheese, vegan Greek-style yogurt, coconut oil, agave syrup, lemon juice, vanilla bean paste, and ground cinnamon to a high-speed blender. Blitz until the filling is completely smooth and creamy, with no lumps remaining. Pour the filling over the chilled crust and refrigerate for at least 5 hours or overnight to allow it to set properly.
- Add the topping: Transfer the blueberry curd to a large bowl and gently warm it over a double boiler while stirring, until it reaches a spreadable consistency. Be careful not to overheat and melt the cheesecake. Spread the warmed blueberry curd evenly over the set filling with the back of a spoon. Return to the fridge for another 30 minutes to 1 hour to set the topping.
- Serve and store: Once fully set, use a hot, wet, sharp knife to cut the cheesecake bars into portions. Store in a covered container in the fridge for up to 5 days. For longer storage, freeze in a freezer-safe container for up to one month and defrost in the fridge overnight before serving.
Notes
- For a gluten-free option, use gluten-free vegan graham crackers instead of ginger nut or digestive biscuits.
- Soak cashews in water for at least 4 hours or overnight for a smoother filling texture.
- Substitute vegan Greek-style yogurt with vegan Skyr or other thick plant-based yogurt alternatives for best results.
